Sunday, May 11, 2014


The Foodbox fruit order arrived this week complete with 4 persimmons.  OK, so I've never eaten or cooked persimmon so was in for a challenge. Internet research came up with lots of lovely chutney recipes, which sounded lovely but didn't help much as I wanted CAKE! I eventually came across some recipes which I used as a starting point for this retro-stylee upsidedown cake. 

Persimmon Almond Upside Down Pudding/Cake
4 persimmons
1 1/2 cups ground almonds
3/4 coconut sugar
3 eggs
50g butter and a bit extra
1/2 cup sultanas
2 tsp cinnamon
1 tsp mixed spice
About 2-3 tbsp liquid honey

Preheat oven to 180C.
Grease tin (I used 23cm sq tin) and line with paper.
Dot the bottom of the lined tin with butter then drizzle in the honey.
Peel and thinly slice 2 of the persimmons and arrange over the honey base.
Peel and roughly chop the other 2 persimmons,  and chuck in the food processor with all the other ingredients except the sultanas. Pulse until well combined.
It's quite a wet batter so I added some sultanas to the mixture to absorb some of the moisture while cooking, before tipping it all into the tin.
Bake for about half an hour. I say 'about' as I didn't keep a very good eye on the time as it was baking while we were eating dinner. It's done when the top of the cake has browned and the cake has set.
Leave to cool for a few minutes, then turnout upside down onto a plate. The butter and honey that was on the bottom of the tin gives a sort of caramelly coating to the persimmons.
We ate it warm for pudding with some vanilla custard. It was just as good cold the following day. Apologies for cr@ppy picture which doesn't really do it justice.

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